Baked Eggs and Mushrooms in Crispy Ham Cups

• 34 lb cremini mushrooms or 34 lb button mushroom, finely chopped
• 14 cup finely chopped shallots or 14 cup onion
• 2 tablespoons unsalted butter
• 12 teaspoon salt
• 14 teaspoon black pepper
• 2 tablespoons sour cream
• 12-1 teaspoon dried tarragon, to taste
• 12 slices black forest ham or 12 slices virginia ham (with no holes)
• 12 large eggs

1. Cook the mushrooms and shallot in butter with salt and pepper in a large heavy skillet over moderately high heat, stirring, until mushrooms are tender and liquid they give off is evaporated, about 10 minutes.
2. Remove from heat and stir in the sour cream and tarragon.
3. Fit 1 slice of ham into each of 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups).
4. Divide mushrooms among cups and crack 1 egg into each.
5. Bake in middle of 400F oven until the whites are cooked but yolks are still runny, about 15 minutes.
6. Season the eggs with salt and pepper and remove (with ham) from muffin cups carefully, using 2 spoons or small spatulas.

cremini mushrooms, shallots, unsalted butter, salt, black pepper, sour cream, tarragon, black forest ham, eggs

Taken from www.food.com/recipe/baked-eggs-and-mushrooms-in-crispy-ham-cups-105215 (may not work)